Baked gnocchi parmigiana - Italian recipes by GialloZafferano
Baked gnocchi parmigiana is a rich first course seasoned with tomato sauce with basil, fried aubergines and stringy provolone: here is the recipe!
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Baked gnocchi parmigiana
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Cooking tools:
- Potato masher
- Deep-fry thermometer
- Fine-mesh sieve
- Grater
- Colander
- Baking dish
- Pot
- Saucepan
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Fork
- Slotted spoon
- Wooden spoon
- Paper towel
- Kitchen towel
Ingredients
- Red potatoes 2 lbs
- Type 00 flour 2 ⅔ cups
- Eggs (medium) 1
- Fine salt 1 pinch
- Remilled durum wheat semolina (for dusting the working surface) to taste
- Tomato purée 2 ¾ cups
- Basil 6 leaves
- Garlic 2 cloves
- Extra virgin olive oil to taste
- Fine salt to taste
- Eggplant 1.5 lbs
- Rice flour ½ cup
- Peanut seed oil (for frying) to taste
- Provola cheese 2 ⅔ cups
- Grana Padano PDO cheese ¾ cup
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